EASY BREAKFAST SAUSAGE BURGERS
Sausage Burgers are a spicy twist on fast-food breakfast sandwiches, but a whole lot better. Don't let the pickle and onion scare you off. These are really good.
Provided by masterharper
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Sausage
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Form the bulk hot pork sausage into 5 patties. Heat a large skillet, and fry the patties over medium high heat. Remove the sausage from the skillet and drain on paper towels.
- Melt butter in a second large skillet, and toast the buns over medium heat until golden brown.
- Meanwhile, break the eggs into the same skillet used for frying the sausage; reduce the heat to medium-low. Cook until the white is completely set and the yolk thickens. Flip the eggs and continue cooking for another 30 seconds, or until the yolk is to the diners' preferences.
- Stack your toasted buns starting with the pickles and jalapeno slices on the bottom, then the cooked sausage patty, pepperjack cheese, fried egg, and onion. Cover with the top half of the bun. Enjoy as the cheese melts between the egg and the sausage.
Nutrition Facts : Calories 525.7 calories, Carbohydrate 26.1 g, Cholesterol 243.1 mg, Fat 35.3 g, Fiber 1.9 g, Protein 24.9 g, SaturatedFat 14.1 g, Sodium 1605.6 mg, Sugar 1.2 g
SMASHBURGER-STYLE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
- Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
- Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.
GRILLED ITALIAN SAUSAGE BURGERS
Inject come spice into your next barbecue with quick and easy Italian sausage burgers, fresh off the grill. Thick slices of mozzarella and sun-dried tomato mayo make simple, savory finishing touches.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 8
Steps:
- Heat coals or gas grill for direct heat. Mix beef, sausage and bread crumbs in large bowl. Shape mixture into 6 patties, about 1/2 inch thick and 3 1/2 inches in diameter.
- Cover and grill patties 4 to 6 inches from medium heat 12 to 15 minutes, turning once, until meat thermometer inserted in center reads 160°. Top patties with cheese. Cover and grill about 1 minute longer or until cheese is melted. Add bread slices to side of grill for last 2 to 3 minutes of grilling, turning once, until lightly toasted.
- Spread toasted bread with mayonnaise; top 6 bread slices with lettuce, tomato and patties. Top with remaining bread slices.
Nutrition Facts : Calories 490, Carbohydrate 25 g, Cholesterol 85 mg, Fat 1, Fiber 2 g, Protein 29 g, SaturatedFat 10 g, ServingSize 1 Sandwich, Sodium 750 mg, Sugar 2 g, TransFat 1 g
SIMPLE HOMEMADE SAUSAGE PATTIES
Assembling pork sausages is a snap and, as always, if you use best-quality ingredients, it's hard to beat homemade.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 8 small patties
Number Of Ingredients 10
Steps:
- Mix together the pork, garlic, sage, thyme, fennel, nutmeg, salt, and pepper in a medium bowl. Add the egg white and combine thoroughly. Cover and chill for at least 15 minutes.
- To easily form the sausage patties, rinse your hands in cold water. Divide the mixture into eighths and shape each portion into a 2 1/2-inch disk. Patties can be made to this point and refrigerated or frozen until ready to use.
- Heat a skillet over high heat, and then swirl in the oil. Fry the sausages on both sides until completely cooked through and golden brown, about 4 minutes per side. Drain and serve immediately with pancakes, waffles or eggs. Sausage patties can be fully cooled, wrapped, and frozen for microwave reheating.
ITALIAN SAUSAGE BURGERS
Mix some zesty Italian sausage into your ground beef for Italian Sausage Burgers this summer! Italian Sausage Burgers are the perfect cookout addition. Your guests are sure to appreciate this fun new take on the trusty hamburger.
Provided by My Food and Family
Categories Home
Time 27m
Yield Makes 6 servings.
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Mix sausage, beef, 3/4 cup cheese and egg; shape into 6 (1/2-inch thick) patties.
- Grill 5 to 6 min. on each side or until done (160ºF), toasting cut sides of buns on the grill for the last minute. Meanwhile, combine remaining cheese, basil and dressing.
- Fill buns with lettuce, tomatoes, burgers and cheese mixture.
Nutrition Facts : Calories 510, Fat 32 g, SaturatedFat 13 g, TransFat 0.5 g, Cholesterol 115 mg, Sodium 780 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 5 g, Protein 26 g
ITALIAN SAUSAGE BURGERS
Use bulk sausage meat or squeeze the meat from its casing for these flavourful burgers. They're especially delicious topped with slices of prosciutto and our Basil Sour Cream.
Categories Barbecue,Sandwiches
Yield Makes 4.
Number Of Ingredients 13
Steps:
- Combine sausage, panko, egg, garlic, basil, oregano and cayenne pepper until blended. Shape mixture into 4 patties. Cover and refrigerate for at least 1 hour or up to 2 hours.
- Cook prosciutto in batches in a large non-stick frypan over medium heat until crisp, about 1 - 2 minutes per side.
- Transfer prosciutto to a paper towel-lined plate.
- Grill patties over medium heat on natural gas barbecue until completely cooked.
- Serve in buns with prosciutto, cheese, tomato, arugula and Basil Sour Cream.
Nutrition Facts : Calories 578 calories, 34.7 g fat, 33.9 g protein, 31.6 g carbohydrate, 1.9 g fibre, 1738 mg sodium *Ingredient not included in nutritional analysis.
SAUSAGE BURGERS
This is my revised version of the boring hamburger, it has lots of flavor and even vegetables! Anyone who has ever has one asks me for the recipe so I figure I should post it. You can use any vegetables you want, we just like the onions and peppers.
Provided by Matts Lotus
Categories Lunch/Snacks
Time 25m
Yield 12 1/4 lb patties, 12 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a large mixing bowl.
- pound out desired sized patties.
- cook as you would a regular hamburger.
- Enjoy.
MOP SAUSAGE BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.
- Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.
SMASH BURGERS
Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.
Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
STICKY SAUSAGE BURGERS WITH BLUE CHEESE
A great burger that kids and adults alike will love
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 35m
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.
- Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.
Nutrition Facts : Calories 436 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 2.71 milligram of sodium
TIM'S SAUSAGE BURGERS
My husband came up with the combination while he was still single...and he hates to cook! If you love hamburgers and Italian sausage, this will be a winner with you :) Great on the BBQ and a bit leaner than just sausage alone. This recipe makes a lot, but I freeze half before cooking so they are always handy for grilling.
Provided by Karen..
Categories Lunch/Snacks
Time 25m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- If you cannot get bulk sausage, then squeeze the sausage out of the casing and discard casing.
- Mix all ingredients until well combined.
- Shape into patties.
- I make mine very thin and about 1" wider than a hamburger bun, because they shrink up and get thicker while cooking.
- BBQ grill or fry until juices run clear.
- Serve on your favorite buns or rolls.
- ENJOY!
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